Monday, September 19, 2011
Old fashioned Peach "Slump"
I know, I know, it's not a particularly appealing name, but this dessert is heavenly, and even better when it's made with fresh local peaches. I was fortunate to snag a bunch at the Edgewood Park Farmers Market this weekend and since they were perfectly ripe today, I decided they were ready to transform into something sweet and luscious.
I cut up the gorgeous peaches into wedges, then laid them in an 8" x 8" baking dish and sprinkled with some cinnamon.
I topped the peaches with the slump mixture, which was kinda like a runny muffin recipe, the batter filling in the crevices between the peaches.
When it cooks in the oven, the juice releases from the peaches and melds with the batter, creating an oozy, creamy pudding-like cake that tastes more decadent than it is (there's only about 2 Tbl of oil and 1/2 cup of sugar in there).
The end result is a sweet and comforting dessert perfect for a chilly late summer evening.
And it will probably make a pretty yummy breakfast tomorrow morning, I'm guessing.